W O L F INDUCTION COOKTOP F E AT U R E S

INDUCTION C O O K I N G

 

Induction cooking has been used in Europe for

B E N E F I T S O F I N D U C T I O N C O O K I N G

decades by professionals and homeowners

Speed. Heating is immediate. Adjustment is

demanding the best in performance.

immediate. No slow change from heating up to

In induction cooking, the electricity flows

cooling down. Heats up to 50% faster than gas

through a coil to produce a magnetic field

or electric cooktops.

under the ceramic cooktop.

Controllability. Homogeneous cooking to

When a cast iron or magnetic stainless steel

distribute the heat perfectly (no hot or burned

pan is placed on the ceramic glass surface,

spots). You can keep sauces and chocolates

currents are induced in the cooking utensil and

melted at 50 watts of power, or with the touch

instant heat is generated due to the resistance

of a finger, activate Hi-Power mode and boil

of the pan. Induction only works with cooking

water in half the time you normally do.

vessels made of magnetic materials, such as

Energy efficiency. Energy is supplied directly

cast iron and magnetic stainless steel (it will

to the cooking vessel so 85% to 90% of the

not work with aluminum or copper pots). To

electric energy gets used to cook. This means

test the cookware, a magnet must stick to the

a cooler kitchen and cooktop.

bottom of the vessel in order to function.

 

 

Easy to clean. The surface remains relatively

 

cool, so overflows and spills do not stick or

 

burn onto the element. The surface will be

 

warm after removing a saucepan with hot

 

contents. Wait until the surface cools to clean

 

with soapy water.

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Wolf ICBCT30IU manual Induction cooking has been used in Europe for